Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin: Characterization of nanocomplexes and binding mechanism

Investigation on the interaction of heated soy proteins with anthocyanins from cornelian cherry fruits

(2020) Loredana Dumitrascu et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Interfacial and emulsifying properties of β-conglycinin/pectin mixtures at the oil/water interface: Effect of pH

(2020) Yan Tian et al.   FOOD HYDROCOLLOIDS

Characteristic of interaction mechanism between β-lactoglobulin and nobiletin: A multi-spectroscopic, thermodynamics methods and docking study

(2019) Qianyu Dan et al.   FOOD RESEARCH INTERNATIONAL

Interactions of flavonoids from yellow onion skins with whey proteins: Mechanisms of binding and microencapsulation with different combinations of polymers

(2019) Georgiana Horincar et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods

(2019) Cong Ren et al.   FOOD HYDROCOLLOIDS

Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques

(2019) Cong Ren et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Spectroscopy and molecular docking analysis reveal structural specificity of flavonoids in the inhibition of α-glucosidase activity

(2019) Jian-li Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Molecular dynamics simulation exploration of the interaction between curcumin and myosin combined with the results of spectroscopy techniques

(2019) Li Zhang et al.   FOOD HYDROCOLLOIDS

Interaction of β -conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion

(2018) Mouming Zhao et al.   FOOD CHEMISTRY

Modification of soy protein isolate by glutaminase for nanocomplexation with curcumin

(2018) Huan Xiang et al.   FOOD CHEMISTRY

Characteristics of the interaction mechanism between tannic acid and sodium caseinate using multispectroscopic and thermodynamics methods

(2018) Fuchao Zhan et al.   FOOD HYDROCOLLOIDS

New Insights into the Inhibition Mechanism of Betulinic Acid on α-Glucosidase

(2018) Huafang Ding et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

(2018) Fuchao Zhan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method

(2018) Lingyun Li et al.   LANGMUIR

Characterizing the binding interaction of astilbin with bovine serum albumin: a spectroscopic study in combination with molecular docking technology

(2018) Jianli Liu et al.   RSC Advances

Proteins as Nano-Carriers for Bioactive Compounds. The Case of 7S and 11S Soy Globulins and Folic Acid Complexation

(2018) María Ochnio et al.   Polymers

Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

(2018) Zhongqin Chen et al.   FOOD CHEMISTRY

Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies

(2018) Zahra Allahdad et al.   FOOD CHEMISTRY

Conformational changes of proteins and oil molecules in fish oil/water interfaces of fish oil-in-water emulsions stabilized by bovine serum albumin

(2018) Yanling Guo et al.   FOOD CHEMISTRY

Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates

(2017) Yuting Wang et al.   FOOD CHEMISTRY

Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism

(2017) Meihui Fan et al.   FOOD RESEARCH INTERNATIONAL

Binding of Gallic Acid and Epigallocatechin Gallate to Heat-Unfolded Whey Proteins at Neutral pH Alters Radical Scavenging Activity of in Vitro Protein Digests

(2017) Yanyun Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy Soluble Polysaccharide as a Nanocarrier for Curcumin

(2017) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced colloidal stability, solubility and rapid dissolution of resveratrol by nanocomplexation with soy protein isolate

(2017) Naisarg Pujara et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Affinity of rosmarinic acid to human serum albumin and its effect on protein conformation stability

(2016) Xin Peng et al.   FOOD CHEMISTRY

Mechanism evaluation of the interactions between flavonoids and bovine serum albumin based on multi-spectroscopy, molecular docking and Q-TOF HR-MS analyses

(2016) Ling Fu et al.   FOOD CHEMISTRY

Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins

(2016) Izlia J. Arroyo-Maya et al.   FOOD CHEMISTRY

Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0

(2016) Shuo Chen et al.   FOOD HYDROCOLLOIDS

Core–Shell Soy Protein–Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

(2016) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy protein isolate as a nanocarrier for enhanced water dispersibility, stability and bioaccessibility ofβ-carotene

(2016) Xi-Xiang Deng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles

(2015) Yufang Wang et al.   FOOD CHEMISTRY

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment

(2015) Fei-Ping Chen et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of the Aggregation of Lactoferrin and (−)-Epigallocatechin Gallate in the Presence of Polyphenols, Oligosaccharides, and Collagen Peptide

(2015) Wei Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanocomplexation between Curcumin and Soy Protein Isolate: Influence on Curcumin Stability/Bioaccessibility and in Vitro Protein Digestibility

(2015) Fei-Ping Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles

(2015) Yuan Zou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Molecular interactions of flavonoids to pepsin: Insights from spectroscopic and molecular docking studies

(2015) Hua-jin Zeng et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Soy β-Conglycinin−Curcumin Nanocomplexes for Enrichment of Clear Beverages

(2014) Shlomit David et al.   Food Biophysics

Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

(2014) Zhi-Li Wan et al.   FOOD CHEMISTRY

Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions

(2014) Zhumei Cui et al.   FOOD HYDROCOLLOIDS

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Molecular interaction between (−)-epigallocatechin-3-gallate and bovine lactoferrin using multi-spectroscopic method and isothermal titration calorimetry

(2014) Wei Yang et al.   FOOD RESEARCH INTERNATIONAL

The binding mechanism of lecithin to soybean 11S and 7S globulins using fluorescence spectroscopy

(2014) Jufang Li et al.   FOOD SCIENCE AND BIOTECHNOLOGY

pH-driven encapsulation of curcumin in self-assembled casein nanoparticles for enhanced dispersibility and bioactivity

(2014) Kang Pan et al.   Soft Matter

Binding of resveratrol with sodium caseinate in aqueous solutions

(2013) Durga P. Acharya et al.   FOOD CHEMISTRY

Effects of gastrointestinal pH conditions on the stability of the β-lactoglobulin/vitamin D3 complex and on the solubility of vitamin D3

(2013) Fatoumata Diarrassouba et al.   FOOD RESEARCH INTERNATIONAL

Enhanced Dispersibility and Bioactivity of Curcumin by Encapsulation in Casein Nanocapsules

(2013) Kang Pan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Binding Interactions of β-Conglycinin and Glycinin with Vitamin B12

(2013) Jing Zhang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Interactions of different polyphenols with bovine serum albumin using fluorescence quenching and molecular docking

(2012) Mihaela Skrt et al.   FOOD CHEMISTRY

Bioevaluation of Human Serum Albumin–Hesperidin Bioconjugate: Insight into Protein Vector Function and Conformation

(2012) Fei Ding et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation

(2012) Zi Teng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study of the interaction between 5-sulfosalicylic acid and bovine serum albumin by fluorescence spectroscopy

(2012) Juan Zhang et al.   JOURNAL OF LUMINESCENCE

A comparison study on the binding of hesperetin and luteolin to bovine serum albumin by spectroscopy

(2012) Lin Tang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Structural changes of soy proteins at the oil–water interface studied by fluorescence spectroscopy

(2011) Maneephan Keerati-u-rai et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Complexation of curcumin with soy protein isolate and its implications on solubility and stability of curcumin

(2011) Arun Tapal et al.   FOOD CHEMISTRY

Investigation of Flavonoids Bearing Different Substituents on Ring C and Their Cu2+Complex Binding with Bovine Serum Albumin: Structure–Affinity Relationship Aspects

(2011) Shuyun Shi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of three flavonoids binding to bovine serum albumin using molecular fluorescence technique

(2011) Shuyun Bi et al.   JOURNAL OF LUMINESCENCE

Hesperidin and hesperetin membrane interaction: Understanding the role of 7-O-glycoside moiety in flavonoids

(2010) Julián Londoño-Londoño et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Structural Relationship and Binding Mechanisms of Five Flavonoids with Bovine Serum Albumin

(2010) E-Hu Liu et al.   MOLECULES

Synthesis and characterisation of zein–curcumin colloidal particles

(2010) Ashok Patel et al.   Soft Matter

Study of interaction between protein and main active components in Citrus aurantium L. by optical spectroscopy

(2009) Yantao Sun et al.   JOURNAL OF LUMINESCENCE

Studies on interaction between flavonoids and bovine serum albumin by spectral methods

(2009) Xiaolei Shi et al.   JOURNAL OF LUMINESCENCE

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics of the isomeric flavonoids apigenin and genistein binding to hemoglobin by spectroscopic methods

(2008) Jiang-Lan Yuan et al.   JOURNAL OF MOLECULAR STRUCTURE